tag:blogger.com,1999:blog-67721610830441796222024-03-13T20:00:17.855-07:00A Gluten for PunishmentAbbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6772161083044179622.post-81539319430191713592011-09-20T18:46:00.000-07:002011-09-20T18:46:17.828-07:00Eating my way through Asheville, NC.Asheville, North Carolina: where all the cool kids go. We recently (okay, maybe it was recently when I started this post, but I've had some serious writer's block) spent 5 days (4 nights) in Asheville, NC. It was my first real gluten free vacation. I'm happy to say that Asheville is a lovely place to travel gluten free. God bless all the gluten free and vegan hippies of Asheville, because everywhere we went either had a GF menu or was willing to accommodate (I'm not vegan, but I've noticed that once people are used to feeding vegans they easily transition to feeding celiacs). Granted, I did some research before hand, but the number of restaurants we had to choose from was impressive. Also, we were on a fairly tight budget. We wanted to do a lot of stuff, so we tried to be as frugal as possible on food. We stopped at the grocery and packed picnic lunches for a of our days out. The grocery there, Ingles, had a good salad bar and a decent selection of GF snacks.<br />
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<a href="http://kathmanducafeasheville.com/">Kathmandu Cafe</a> (Himalayan Cusine) was so good we ate there twice. The first night we had dinner there and were pleasantly surprised to find that nearly everything on the menu was gluten free. We had a potato cake appetizer and two different lamb dishes. They grind the spices (imported from Nepal, Tibet, and India) fresh for each dish. On our way out, we found that they had an all you can eat lunch buffet for less than $9. We knew that we'd have to come back for that. The buffet was mostly chicken and vegetarian dishes, which were all excellent, but not the show stoppers that the dinner items were.<br />
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<a href="http://slowfoodrightquick.com/">Homegrown</a> was so good we would have eaten there at least twice if we'd had more time. It is definitely on my list for when we get back to Asheville... oh, and we'll be back. The menu is written up on a chalk board and everything is... you guessed it... home grown. I had grilled trout with a tomato basil aioli and cheesy grits. I love cheesy grits. The entrees here were under $10 and reasonable portioned. The atmosphere is casual and cozy, and I really fell in love with the place.</div>
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<a href="http://luellasbarbeque.com/index.php?page=home">Luella's BBQ</a> was our last meal in Asheville. It was so good that I wanted to bring back a 5 gallon bucket full of brisket, pulled pork, and ribs. Ben got the ribs, and it was the first time I'd seen ribs actually fall off the bone. The place was packed with locals, and we had to wait quite a while for a table... but it was well worth the wait. They had a number of GF sides to choose from but I had to go with the classics, slaw and beans. The prices here were unbelievably good for the portion sizes. I would say this is another must-stop for anyone going to Asheville.<br />
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Our most spendy dinner was at the Biltmore. We spend a day and a half at the Biltmore and loved every minute of it. It was far better than either of us even expected. I highly recommend a trip to the Biltmore... just make sure you give yourself plenty of time! I'm not sure what I was expecting, but we got an historic/museumlike experience, an outdoor hike through some magnificent gardens (including a 15 acre azalea garden), a farm visit, and a wine tasting. After all that, we were ready to eat! We ate at the Bistro, which was located near the winery. We had a lovely shrimp and scallop ceviche to start, and then, the best bison burgers we've ever had. The bison were locally raised, and I seriously can't imagine a better tasting burger. Mine was sans bun, but really, I think a bun would have just distracted from the awesomeness that was the burger.<br />
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One of the biggest shockers about our food experience on this trip was how few sweets we ate. We didn't have dessert most nights. I had some fresh fruit at the hotel, and that was all my usually incurable sweet tooth needed. On the night we did splurge for some sweets, we stopped into this chocolate store downtown called the <a href="http://chocolatefetish.com/">Chocolate Fetish</a>. They had a GF menu and tons of selections. I was very pleased with my selection of a pistachio dark chocolate frog and ancient pleasures truffle. In looking up their web site to link to for this post, I see that they ship... though I think I'd rather use the excuse to go back to Asheville!<br />
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Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-40459067417963571252011-08-16T15:27:00.000-07:002011-08-16T15:27:34.374-07:00S'more Brownies? Yes, please.<span class="Apple-style-span" style="background-color: white; font-family: inherit;">Last week at work, we had a department picnic. Being new to the department, I wasn't sure how that would go for the gluten free folks, so I planned to attend the picnic for the social time and eat food from home in my office. Thanks to some gluten free co-workers, I had gluten free hot dogs on Udi's buns for the main event and chocolate chunk macaroons for dessert. It really didn't bother me this time around to be surrounded with food I couldn't eat. Instead, one dessert in particular inspired me. </span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: inherit;">I had heard the bu<span class="Apple-style-span" style="line-height: 19px;">z</span><span class="Apple-style-span" style="line-height: 19px;">z about s'more brownies a while ago, and while intrigued, I was never motivated to try them. After seeing them in person, however, I had to give it a whirl. I got the recipe from the lovely lady who made them, and it would have been easy to convert the original recipe to gluten free. However, because A. I didn't have a ton of time this weekend and B. I didn't need to have 35 brownies in my house, I improvised.</span></span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">I got a box of Smoreables gluten free "graham" style cookies, the Gluten Free Pantry brownie mix, and a bag of marshmallows and went to work. I greased and 8 by 8 glass pan with butter and placed a layer of Smoreables on the bottom. I mixed the brownies as directed and spread that over the Smoreables. I baked the brownies as instructed on the box and, when they were done, topped them with marshmallows. I put them under the broiler for about 30 seconds until they were toasty but not burned. I caught mine at the last possible minute. They toasted faster than I expected!</span></span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;">The result was a sweet, sticky, delicious treat (exactly how a s'more should taste). They were too sweet and sticky for Ben's taste, but my friend and I enjoyed them. I'm glad I didn't make the 9 x 13 si</span><span class="Apple-style-span" style="line-height: 19px;">zed batch... I couldn't stay out of them!</span></span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">So, for an easy sweet treat that looks impressive, tastes delicious, and takes less than an hour (including baking time) keep these in mind. I know I'll be contributing a batch to the fall cookouts I attend!</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; line-height: 19px;">Note: These are a disaster to cut when they are still warm. You won't want to, but you really should wait until they are room temperature (or really close to it). </span></span><br />
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</span></span>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-1795315063621967122011-08-10T14:37:00.000-07:002011-08-10T14:37:58.599-07:00Tastes Like... Sunshine and Lemonade!Last month I FINALLY made it to <a href="http://cherbourgbakery.com/index2.php#/home/">Cherbourg Bakery</a> in Bexley. They've been on my radar for months now, but Bexley might as well be in another state considering how seldom I'm in that part of town. I can tell you, though, that after my trip to Cherbourg, I'll be trekking to Bexley more often!<br />
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This place has been getting great reviews and is known for their lemon bars. I've never been a huge fan of lemon bars, but I had to try them. If you'd like to see pictures of all the amazing tasty treats I'm about to describe, go to the Cherbourg Bakery Web site (see the link above). We took a couple pics but they don't do the goodies justice... and the Web site is beautiful, so you should go there anyway. (And order some treats online while you're there!)<br />
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Back to the lemon bars: I can only describe the taste as "sunshine and lemonade." When I told my family this, my dad responded with "I didn't know sunshine had a taste." Well, it does and it's delicious.<br />
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Besides the lemon bars, I can personally vouch for the sugar cookies with buttercream icing (perhaps the best buttercream icing ever), the madeleines (inexplicably good), the parmesan biscuit/rolls (savory goodness), and the carrot muffins. If you live near or pass through Bexley/Columbus/Ohio, I'd say it is worth visiting this little bakery. Be warned though... they seem to sell out, so don't wait until they're about to close!<br />
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Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-73712633887483770312011-06-22T19:08:00.000-07:002011-06-22T19:09:20.555-07:00Happy Birthday to Me.I recently celebrated my birthday... and by "celebrated," I mean "ate a lot of really awesome food." In all of my birthday gluttony, I managed to avoid being glutened.... a happy birthday indeed.<br />
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</div><div>It started the weekend before my birthday with gluten free birthday pie. My mom took my technique for GF pie crust to the next level. The word Ben used for it was "epic." I'm not sure I have ever heard about a pie being described as "epic," but that's an accurate descriptor for that rhubarb masterpiece. I'd show you a picture of it, but I forgot to take one.<br />
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</div><div>Then, Ben took me out for my fancy b-day dinner at <a href="http://gmichaelsbistro.com/">G. Michael's Bistro.</a> We'd never been there before, but the menu looked amazing. They had a gluten free menu; it looked like a lot of their menu items were naturally gluten free. The server was knowledgeable, and I never once felt uneasy about the gluten status of the food. For that alone, I'd go back in a heartbeat. The food was all that I had hoped it would be. The hardest part was deciding what to have! We sat outside on the patio and had a lovely evening. We had the mussels and shrimp cocktail. Ben had a duo of fowl, which was a duo of delicious. I had the halibut with fiddle ferns, purple potatoes, and asparagus salad. The big surprise, I loved the fiddle head ferns! I kicked myself for not picking any while I was out hiking this spring.</div><div><br />
</div><div>I finished out birthday week by spending an evening in the kitchen with my birthday presents: a kitchen scale, a cookbook, and a doughnut pan. From the cookbook, The Gluten Free Girl and the Chef, I made the veal goulash. I made it with ground beef instead of veal, and canned tomatoes instead of fresh ones because the fresh ones are still out of season. The result was still delicious! </div><div><br />
</div><div>I also made sugar and spice doughnuts. I used the kitchen scale to weigh out the flours (using the <a href="http://glutenfreegirl.com/gluten-free-rhubarb-muffins/">Gluten Free Girl's all purpose flour ratios</a>). I used the recipe from Cooking for Isaiah (still one of my favorite cookbooks). Then, I had my first <i>fresh</i> gluten free doughnut. ever. YUM!</div><div><br />
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</div></div></div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-2958109641136341972011-06-16T20:26:00.000-07:002011-06-16T20:26:05.104-07:00Check Out Those Buns!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLgfg-p8D4hKvc0X-l4O93NgU9e8TCeyWuhD8l5h0mh8VRphreyd09VIKEbqnp2FLc7vhCS9jMKGafJ_YGzE4s5A6qqOJEvWNsmnHkf5klhsps9WNIDCyjVTEUKF72bIpD7fMMFoign4A/s1600/DSCN0877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLgfg-p8D4hKvc0X-l4O93NgU9e8TCeyWuhD8l5h0mh8VRphreyd09VIKEbqnp2FLc7vhCS9jMKGafJ_YGzE4s5A6qqOJEvWNsmnHkf5klhsps9WNIDCyjVTEUKF72bIpD7fMMFoign4A/s320/DSCN0877.JPG" width="320" /></a></div><br />
Yes, those are gluten free hot dog buns... No, I did not make them. I paid a ridiculous amount for four buns getting the Kinnikinnick Tapioca buns from the frozen foods section at Kroger.<br />
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Since I've been gluten free, I've had hot dogs in a bun one other time, and the buns got crumbly and soggy and were not very tasty. The other day was perfect hot dog weather, and I wanted to eat mine on a bun, with onions, relish, ketchup, and mustard, like a grown up (not cut up on a plate like a toddler; also, Mom's veg relish doesn't stay on the dog as well without the bun). So, I went to Kroger and got what they had... and they were <b>good.</b> <br />
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I fixed the plate you see in the picture and was super excited about the prospect of hot dogs on buns. The buns felt a bit dense, but they were doing an excellent job of holding all of my toppings in place. They were soft, moist, and not crumbly or soggy. I was sure I'd found a winner. And in the category of taste, I had.<br />
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However, after I had eaten two hot dogs with buns, I felt full. REALLY full. Kind of like I'd eaten a brick. That's when I decided to check out the nutrition facts. Now, I'm always preaching about how GF foods (especially baked goods) are higher in fat and calories than the regular versions. But while basking in the glow of the prospect of buns, I didn't bother to read the nutrition facts. I was eating hot dogs for dinner, and I wasn't going to worry about things like calories... but I was still caught off guard when I did read the label. In one GF bun, there were 225 calories and 7.5 grams of fat! Regular buns have about 110 calories per bun and and 1.5 grams of fat. No wonder the GF ones were delicious!<br />
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Now, I don't expect a meal based on hot dogs to be an exceptionally healthy one, but wow; there has to be a better option. I hear Udi's has GF hot dog buns now, but I've not found them in the store, and I don't know how killer their nutrition facts are. And I suppose I <i>could </i>make my own buns sometime... but in the mean time, it looks like I'll got back to eating my hot dogs with a knife and fork (and a spoon for Mom's relish on the side!).Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-61178599308278460862011-06-08T14:28:00.000-07:002011-06-16T20:31:01.688-07:00Featured post!I'm very excited to have my most recent post featured on SparkPeople.com's Daily Spark! Check out the link below, and when you're done reading my post check out some of the other awesome blogs and articles!<br />
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<a href="http://www.dailyspark.com/blog.asp?post=big_bad_gluten_a_celiac_shares_tips_for_going_glutenfree">A Gluten for Punishment on SparkPeople.com!</a>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-11834380836476860592011-05-23T19:30:00.000-07:002011-05-23T19:35:32.485-07:00Big Bad Gluten<div class="MsoNormal">Going gluten-free? Have you ever wondered if you should go gluten-free? You might have heard about gluten in the news and media, or seen gluten-free labels on the products in the grocery store, or known someone who went gluten free. In honor of Celiac Disease Awareness Month, I’d like to take this opportunity to talk about some gluten-free basics. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’ve been living gluten free for more than two years now. Like many people, I was less than thrilled with my diagnosis. I remember crying over my beautiful dinner of grilled salmon and steamed rice because all I wanted was a piece of bread. Initially, I even rebelled against my diagnosis and binged on pizza, which I soon regretted. Once the reality sank in that I could actually feel good by eating the right foods, I never looked back. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>What is gluten, anyway? </b>First, let’s talk about what gluten is. Gluten is a protein found in some grains, particularly in wheat and its close relatives: barley, rye, and spelt. These grains and their derivatives are off limits to anyone on a gluten-free diet. Oats are usually contaminated because they are processed alongside gluten-full grains. Specially processed gluten-free oats are available, but some people still have gluten-like reactions to them. (I’m one of those lucky ones!) </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There are a lot of misconceptions about gluten and the gluten-free diet. Whenever I meet a new group of people, I find myself educating them and debunking some of those ideas. But I do love to talk about food and nutrition and being gluten free. It’s a good thing, too, because whenever I go to a new restaurant I have to give “the spiel.” It goes a little something like this: </div><div class="MsoNormal">Me: “Hi! I have Celiac disease and cannot consume gluten. Gluten is a protein found in wheat, barley, and rye. [etc]…Do you have a gluten-free menu, or can you make some menu suggestions for foods that would be safe for me to eat?” <br />
Server: “Ummm… so you can’t have sugar, right?” <br />
(This really happened. More than once. I ate lettuce at those places… or didn’t eat at all. Some things are not worth the risk.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>It's not a fad diet. </b>Some people believe that “going gluten free” is a fad diet, like going low-carb. What those people don’t realize is that the gluten-free diet is a medically prescribed diet for the treatment of Celiac Disease and gluten intolerance. Celiac Disease is an autoimmune disorder in which the consumption of gluten <span class="apple-style-span">creates a reaction that causes damage to the small intestine and does not allow food to be properly absorbed.</span><span class="apple-style-span"><span style="font-family: Arial, sans-serif; font-size: 9pt; line-height: 115%;"> </span></span></div><div class="MsoNormal">Other people believe that because Celiac Disease and gluten intolerance don’t result in anaphylactic reactions that it isn’t serious. This couldn’t be further from the truth. Celiacs who continue to consume gluten, either by choice or by accident, are at risk for intestinal cancers, infertility, malnutrition, and a host of other ailments. Not as much is known about the disease processes involved with gluten intolerance, but anyone with it will tell you that the pain, discomfort, and other side effects that come with gluten consumption are just not worth it. <a href="http://www.mayoclinic.com/health/celiac-disease/DS00319">Symptoms</a> of Celiac Disease and gluten intolerance can vary, and the National Institutes of Health (NIH) estimates that 1 in 133 Americans is affected. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Feeding the belief that the gluten-free diet is a phase or a fad is the idea that following a gluten-free diet is inherently healthier than eating normally. Now, if your “normal” diet is fast food and cookies, and your gluten-free diet is whole foods, mainly fruits and vegetables, then yes, the gluten-free diet is healthier. But, just because a food is gluten free doesn’t mean that it is healthier than its gluten-full counterpart. Do you know how they get gluten-free cookies to taste good? They add copious amounts of sugar and fat. Gluten-free “sandwich” bread can have up to twice as many calories per slice as “regular” bread. Your gluten-free diet can be as healthful or as unhealthful as any gluten-full diet. Eating whole, unprocessed foods is important to good health regardless of your gluten status. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Think about all the food you CAN eat. </b>In my gluten-free journey, I’ve come to appreciate the foods that are naturally gluten free, such as fish, meat, vegetables, quinoa, millet, rice, fruit, etc. Vegetables are naturally gluten free. If you were looking for a reason to eat more vegetables… there you go! Think about a trip to your local farmers' market. On the gluten-free diet, you'll have to pass up the baked goods, but that's about it. Right now I can get meat, eggs, cheese, lettuce, strawberries, radishes, asparagus, spinach, carrots, rhubarb, honey, maple syrup, and more. That doesn't sound like a diet of deprivation to me!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Surround yourself with support. </b>If you think that you might have a gluten problem, I encourage you to talk to your doctor. I suffered for years because I stayed with a doctor who was satisfied with the diagnosis of “stress and IBS.” When I finally went looking for answers to my IBS, I found a doctor who listened and did the extra tests to confirm my gluten issues. And if someone in your life is gluten free, educate yourself! My friends and family that have made it a priority to learn about Celiac Disease and gluten intolerance have been a huge part of my support system. A good friend who has a gluten-free food area at her party so that you don't have to worry about <a href="http://aglutenforpunishment.blogspot.com/2011/02/beware-cross-contamination.html">cross-contamination</a> is worth her weight in gold!</div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-91917380624365260982011-04-26T15:18:00.000-07:002011-04-26T15:18:28.014-07:00Bean BurgersI've been searching for a good bean burger recipe ever since I went gluten free. I've tried a lot of recipes, but never found one that 1. stuck together into an actual burger shape or 2. tasted like something that didn't need drowned in ketchup or bbq sauce or 3. didn't destroy my kitchen and take too way to long to make.<br />
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Finally, at last, I have success!<br />
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I adapted this recipe from one a gluten-free, vegan recipe I found on Spark People. If you're looking for a free Web site to help you track calories and exercise, make goals, and overall support a healthy lifestyle, I recommend trying out <a href="http://sparkpeople.com/">sparkpeople.com</a>. I haven't used the social parts of the site, but so far, I like what I've seen.<br />
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But back to the good stuff... bean burgers. So far I've made them with pinto beans and black beans. I plan on trying a white bean version soon. The first time I made them, they were good. The second time, I knew I had a hit. I was more methodical in my preparation of the second batch, so those are the ingredients and proportions I'll list here.<br />
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Now, don't think you're going to fool anyone that these are "the real thing" ...but I never thought that was the point of bean burgers... to me, bean burgers are just a delicious way to eat more veggies.<br />
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<b>Gluten-free bean burgers</b><br />
2 cups beans, canned or boiled, drained<br />
1 egg<br />
1/2-1/3 cup finely chopped veggies (I throw onion, 2 cloves garlic, and 2 small carrots in the food processor and chop until finely processed,)<br />
1 cup crushed Rice Chex<br />
1 teaspoon cumin<br />
1 teaspoon paprika<br />
1/4 teaspoon smoked chipotle pepper<br />
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1. Crush the Rice Chex in the food processor and set aside. You'll need about 1 cup crushed.<br />
2. Add the spices to the crushed cereal.<br />
3. Process the veggies in the food processor (minus beans) until finely chopped.<br />
4. Combine beans, egg, and processed veggies in a small bowl. Put 3/4 of this mixture back into the food processor and blend until the beans are smooth. Add back to the small bowl and mix.<br />
5. Add the crushed cereal and mix until it starts to come together. It will still be pretty wet.<br />
6. Cover and refrigerate for at least 2 hours.<br />
7. Cover a baking sheet with parchment paper and preheat the oven to 350 degrees F.<br />
8. Form 6 patties of bean mixture and place them evenly on the baking sheet. They will be wet and stick, so keep your hands damp to make it all easier to handle.<br />
9. Bake for about 30 minutes until the burgers are firm.<br />
10. Eat. (They're especially good with taco sauce and sour cream.)<br />
<br />
For my batch of white bean burgers I'm planning on using rosemary, oregano, and basil for the spices and adding some sun-dried tomatoes to the onions, garlic, and carrot. I think it will make a delicious "pizza burger."Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-38408182962436604662011-04-22T16:49:00.000-07:002011-04-22T16:49:17.677-07:00True Love.True Love is... when your husband goes to Toledo and brings back baked goods from the <a href="http://www.organicblissmarket.com/Home_Page.html">best GF bakey.</a><br />
True Love is... when he did this without you asking him or even knowing that he did.<br />
True Love is... a chocolate cupcake that you devour, a coconut macaroon that you share, and a loaf of bread for crusty grilled cheese and warm soup on a cold and wet April night.<br />
<br />
True Love is delicious!Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-57156820869179997542011-04-02T08:49:00.000-07:002011-04-02T08:52:10.363-07:00Chocolate CakeBefore last night, I couldn't tell you the last time I made a chocolate cake. I am not sure why, but it never seems to be the thing at the top of my list for baking. However when surfing through some food blogs the other day I found this <a href="http://healthyblenderrecipes.com/recipes/gluten_free_chocolate_prune_cake/">recipe.</a> I couldn't get this recipe out of my head, and I knew that I had a most if not all of the ingredients in my cupboard. So last night I got out my food processor and my Kitchen Aid and decided to give it a go. <br />
<br />
Once I got started, I realized that I didn't quite have all the ingredients, so my recipe ended up looking more like this: <br />
<br />
1/2 cup tapioca flour <br />
1/2 cup brown rice flour <br />
1/2 cup potato starch <br />
1/2 tsp baking soda <br />
1/2 tsp cream of tartar <br />
1/2 tsp gluten-free baking powder <br />
5 tbsp cocoa powder <br />
3 eggs <br />
1/4 cup nonfat yogurt <br />
1/4 cup skim milk <br />
4 squares Baker's semi-sweet chocolate (melted) <br />
2 tbsp maple syrup <br />
1 tsp vanilla <br />
2/3 cup butter (room temperature) <br />
1 cup pitted prunes<div> <br />
Preheat oven to 350F. Grease an 8-inch spring form pan <br />
Mix all the dry ingredients (flours and powders) together with a whisk and set aside. <br />
Melt the chocolate and allow to cool slightly. Watch out that it doesn't burn in the microwave! <br />
Mix the butter and prunes in a food processor, and transfer to a mixer. <br />
Slowly add in the melted chocolate and maple syrup into the mixture. <br />
Then add in each egg individually, alternating with the dry ingredients. Beat well between each addition. <br />
Mix the yogurt and milk together, then add to the batter slowly. Mix until well combined. <br />
Drizzle the vanilla into the mix. <br />
This mixture will yield a fairly stiff batter. <br />
Spoon into a well greased tin, and bake for about 30 minutes until firm to the touch. It took mine about 35 minutes. <br />
<br />
<br />
The result is a rich, moist, not-too-sweet chocolate cake you can eat without feeling too bad about. I think this cake would be perfect with some fresh fruit and maybe a touch of whipped cream. I will definitely be making it again. If you're thinking... "Prunes? How could that be good?" Trust me. It's delicious.</div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-30859791542736984562011-03-24T18:27:00.000-07:002011-03-24T18:27:25.958-07:00Peeps are gluten free.Easter candy has always been my favorite candy. In high school and college I would occasionally eat so much of it in one sitting that I'd make myself sick. I probably would now if I thought I could get away with it.<br />
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My favorite are Cadbury Creme Eggs. I also love the Reese's Peanut Butter Eggs. Peanut butter tends to bother me, so I stay away from those now. The Easter colored M&Ms even taste better than their year-round counterparts. And the epitome of Easter candy? Peeps.<br />
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I recognize that Peeps are barely considered food. I've read the label. I know that they won't decay if I leave them sitting out on my counter until next Easter. But I don't feel like it's really Spring until I've had a package of peeps. So tonight was the night. I picked up some bright yellow peeps (they taste better than the pink ones), chicks (not bunnies, those aren't as good), and dug in. I attempted to take some pictures of them in their adorableness, but I couldn't get the lighting right... then I couldn't stop eating them.<br />
<br />
I know that Peeps are gluten free because it says so on the label. Most candy isn't so cut and dry. The ingredients might be okay, but then there's the issue of cross contamination. That's why I check <a href="http://www.myglutenfacts.com/">www.myglutenfacts.com</a> for the low down on all my Easter candy.Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-58620347849729840992011-03-06T19:57:00.000-08:002011-03-06T19:57:10.583-08:00Challenge Accepted!Gluten free pie crust is intimidating. No one says they have an "easy" way to make it. If you read a lot of GF blogs, or if you've ever tried it yourself, you know that gluten free pie crust is a beast to handle. It sticks, it crumbles, it breaks, and cracks, and you have to keep it really cold, and roll it out between parchment paper or plastic wrap. And after all that, you cross your fingers and hope it turned out. <div><br />
</div><div>I experienced that madness once. That was enough. I used the Gluten Free Pantry pie crust mix, and it was a challenge. It was not a total failure, but I haven't really made a really good pie since going GF... UNTIL TONIGHT!</div><div><br />
</div><div>Ben and I watch a lot of cooking shows on PBS. We don't have cable (who needs cable when the rabbit ears give you 3 whole channels of PBS?) so we don't watch the food network or any of those "fancy" cooking shows. One of our favorite shows is America's Test Kitchen. A few weeks ago we were watching them make a pastry style dough. They said to use alcohol (vodka or tequila) as part of the liquid to get a flaky crust. The alcohol helps moisten the dough, but evaporates at a lower temperature than water. They also cautioned that over working the dough could activate too much of the gluten and make it tough and not light and flaky.</div><div><br />
</div><div>All of this congealed in my brain over the past few weeks, and I had an idea. Part of the reason GF pie crust is hard is because it is crumbly. Also, there seems to be this general idea that you should treat it more or less like regular pastry dough. I threw the ideas that you shouldn't handle the dough too much and that adding liquid was bad out the window. I mixed up a batch of the Gluten Free Pantry pie crust mix as directed and threw it in the fridge to chill.</div><div><br />
</div><div>When I pulled it out it was unmanageable as expected. I broke off a chunk that was rock hard and crumbly at the same time. I started kneading it on my pastry mat and sprinkled in some vodka. I added vodka and dusted the mat with sweet rice flour and corn starch as needed until I had a dough I could work with. I rolled it out with my rolling pin on the mat and after finessing it onto the rolling pin for transfer, got it into the pie pan. I had to patch up some holes, but so far this is going much better that I had anticipated.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW4VwAtWWeUCeI8TC8oPN46ybkN98AVxejjzGPLwpFxnOqia7voSUt5E5etVWSQCuKvSba0xzeBrxhJtEA_W2gEoz3iSH2HZOGjXFvoHyuU4ED54iLB0JeX2qivMzk0rZiwsUq4HxxXQ_/s1600/DSCN0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW4VwAtWWeUCeI8TC8oPN46ybkN98AVxejjzGPLwpFxnOqia7voSUt5E5etVWSQCuKvSba0xzeBrxhJtEA_W2gEoz3iSH2HZOGjXFvoHyuU4ED54iLB0JeX2qivMzk0rZiwsUq4HxxXQ_/s320/DSCN0792.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div>Pie #1 was going to be a single-crust chocolate pie. I put the crust in the oven and it baked up beautifully. I used the following recipe (adapted from <a href="http://homesicktexan.blogspot.com/2008/09/grandmas-chocolate-pie.html">homesicktexan</a>). I imagine this is pretty close to my grandma's chocolate pie. </div><div><br />
</div><div>Chocolate Pie Filling</div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">4 heaping tablespoons of Hershey's cocoa </span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">2/3 cups of sugar</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">5 tablespoons of corn starch</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">1/4 teaspoon of salt</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">1 1/2 cups of milk (I used 2%)</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">2 egg yolks</span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">1 teaspoon of vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"></span></span><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">1 tablespoon of butter</span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; line-height: normal;">Put everything through the egg yolks into a sauce pan and wisk until there are no lumps (this gave my arm a workout). Once it is blended, heat over med-low heat until it begins to simmer and thicken. Mine thickened in a hurry once it warmed up. Once it is thick, remove from heat and add the butter and vanilla. stir periodically as it is cooling. While it's cooling, make a meringue. I used 3 egg whites in my meringue. Once the crust and the filling were mostly cooled, I assembled the pie and popped it in the hot oven for 10 minutes to brown the meringue. </span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; line-height: normal;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; line-height: normal;">TaDa!</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD7WGdPvFOd-X1MLPHWIliWYJ4lYTzAe711KKiDA5zGwqpuEgdglmW3kgKXDNAgTSF5QwUMq6_KQgMoVPcYGQbWqZQQKiPsCXpRkX-6HM6ZTwB1Yj6Rt0hodZcxGFtoJfF-dqhIl4Tij1/s1600/DSCN0794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD7WGdPvFOd-X1MLPHWIliWYJ4lYTzAe711KKiDA5zGwqpuEgdglmW3kgKXDNAgTSF5QwUMq6_KQgMoVPcYGQbWqZQQKiPsCXpRkX-6HM6ZTwB1Yj6Rt0hodZcxGFtoJfF-dqhIl4Tij1/s320/DSCN0794.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; line-height: normal;">Isn't it pretty?!</span></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; line-height: normal;"><br />
</span></span></span></div><div>Pie #2 is a double crust blueberry pie. It's not as picture perfect, but it's pretty for a double crust gluten free pie.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPS9pqlwLh9W08y_Pp_OOX7hI8U2NYxlJdh_Jg2qHjFERPne4VtXPBG5O-ejLry_SOarht8cW2X_4rBVkLAFB4aUHV1goAB-w9QQ4PK-4pGVr4jlhynCFbqtEVFf9n620vU0x22lZDRHJC/s1600/DSCN0797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPS9pqlwLh9W08y_Pp_OOX7hI8U2NYxlJdh_Jg2qHjFERPne4VtXPBG5O-ejLry_SOarht8cW2X_4rBVkLAFB4aUHV1goAB-w9QQ4PK-4pGVr4jlhynCFbqtEVFf9n620vU0x22lZDRHJC/s320/DSCN0797.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; line-height: normal;"><br />
</span></span></span></div><div>The top crust was a little tricky, but the cornstarch and vodka made it much more manageable. I used the filling recipe from the Joy of Baking web site: blueberries, cornstarch, sugar, and lemon juice. </div><div><br />
</div><div>I had enough dough left over for a small cinnamon roll that is tucked away in the freezer for an easy treat another day.</div><div><br />
</div><div>So, it looks good. Does it taste good? Yes. I am saving the chocolate pie for a get together tomorrow, but I dug into the blueberry pie. Delish. The crust was buttery and flaky and light. The filling was not too sweet and bursting with blueberries. </div><div><br />
</div><div>I don't think it will be so many months before my next GF pie this time. Thanks, America's Test Kitchen!</div><div><br />
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</div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-10403791824050801252011-02-26T15:06:00.000-08:002011-02-26T15:06:22.073-08:00Beware the Cross ContaminationI spent the last week feeling crappy. My gut was unhappy. I had a cold coming on. I worked late a lot of nights and didn't go to the gym. Whenever I have the angry gut and sore throat combo I start to wonder if I've been getting some gluten somewhere.<br />
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All of this started after my night at the Mellow Mushroom. I can't say for sure that their gluten free pizza wasn't really gluten free, but I realized that I took it on blind faith that it was. I didn't ask any questions about precautions they took to ensure that there was no cross contamination in the toppings or in the oven. I don't think there are any legal obligations that a restaurant has to ensure that their gluten free items are truly gluten free. I know of one pizza place in particular that carries gluten free pizza. I ate there on a regular basis until I found out that they clean everything at the end of the night by blowing the surfaces with compressed air. Gluten blows all around and the toppings, sauces, and utensils are not necessarily covered. There's certainly no guarantee that cross contamination doesn't happen there. I don't know that I ever got sick from eating that pizza, but I no longer feel confident doing so.<br />
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At my house, I am the crumb police. I have issued a war on crumbs, and everything, from where we store the gluten-full toaster to what cutting boards are okay to use, has a rule. When a gluten free person and a gluten full person share a kitchen, certain rules have to exist. For example:<br />
1. No gluten shall touch my stoneware (it is porous, and porous materials hang on to gluten).<br />
2. Any gluten-full crumbs must be wiped up immediately and the towel thrown in the wash. Just brushing them onto the floor doesn't count. Use cleaner.<br />
3. Clean the counters before you lay a slice of GF bread on them. Better yet, always use a clean plate.<br />
4. We don't have a dishwasher, so gluten-full dishes get washed AFTER the gluten free ones. Then the dish rag gets run through the washing machine.<br />
5. No wooden utensils. If they come in contact with gluten once, they are never truly gluten free (they are porous and soak up the gluten).<br />
6. Wash your hands after touching gluten-full food. (Dog treats included.)<br />
<br />
This is just a handful of the rules around my kitchen that make my food safe for me to eat. I wonder if restaurants with gluten-free menus have rules to keep the food safe. I'm sure that some do. Some chefs are highly educated and aware of food sensitivities (gluten and others). They are the ones that know their ingredients and can tell you everything that is in the food that they prepare.<br />
<br />
<a href="http://ming.com/foodallergies.htm">Ming Tsai,</a> of the PBS cooking show Simply Ming is my hero in this area. On his web site he has a page dedicated to food allergies. He is a spokesperson for FAAN, The Food Allergy and Anaphylaxis Network. FAAN is an organization dedicated to making it safe for people with food allergies to eat out. It is one of my dreams to make it to Boston someday to eat at Ming's restaurant Blue Ginger.<br />
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Celiac disease isn't a food allergy, it's an autoimmune disease. But, as inconvenient and scary as it is to know the health risks I incur if I eat gluten, I don't have to worry about immediate death upon eating the offending food. Still, getting "glutened" isn't okay. It does has serious long term (and short term) affects on my health. It's up to me to ask the right questions and to know what I'm eating.Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-58555852549668551682011-02-17T17:23:00.000-08:002011-02-20T20:54:34.884-08:00Mellowing out at Mellow MushroomBeer and Pizza. The Holy Grail of the Celiac. There are several places around Columbus where you can enjoy a cold one and a slice for that occasional night of carb-filled debauchery. Tonight, we tried a new one. Mellow Mushroom.<br />
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I have fond memories of Mellow Mushroom from my gluten-full days. Ben and I had our first encounter with the 'Shroom on our honeymoon in Charleston, S.C. It was the best pizza we had ever eaten. Then, about a year ago, one opened in Columbus. Fast forward to 2011 when I found out that they have gluten free pizza! We finally made it there tonight to give it a try.<br />
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Now, the gluten free pizza there is not as earth-shattering as the slice I had in Charleston, but it is pretty darn good. It is unique, and the crust has a soft crisp bite, but is not what I'd call crispy. They also carry Bard's sorghum beer. It was a delicious combo.<br />
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Part of what I enjoy about Mellow Mushroom is the atmosphere. Where else can you go for a pizza in the Columbus suburbs where Dancing Bears adorn the walls and the drink special costs $4.20 and is called "Grateful Dead"? <br />
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Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-35204140175431409732011-02-06T08:12:00.000-08:002011-02-06T08:12:04.468-08:00Re-learning my way around the kitchenI've been very fortunate to have a husband who has spent a great deal of the last six months cooking for me. Sure, I've made some things here and there, but for the most part, the kitchen has been his domain. Well, this weekend he went back to work. As part of his transition back to work, he's supposed to take it easy at home.<br />
<br />
So, I got up on Saturday morning with the plan to make a delicious breakfast and lunch for him. For breakfast I planned to make a gluten free version of my mom's blueberry cream muffins. The recipe makes a ton of muffins, so I was planning on having these all week.<br />
<br />
Given my past successes with adapting muffin recipes, I thought this would be a no-brainer. I was wrong. The muffins burned. The bottoms and sides were black, even though the tops were a nice golden brown. I baked them at 400 degrees for 20 minutes (which is what the recipe said) and it was too much for too long. I put two muffin tins in the oven at the same time, so that meant two of three batches were burned. And that the house smelled like burning. I turned down the oven to 350 and baked the third tray for 15 minutes. They came out much better. But still not mom's. The didn't really rise, and were kind of tough if you ask me. Ben liked them, but I'm fairly convinced he'll eat anything if there are blueberries in it. And he didn't really expect them to taste like my mom's.<br />
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After that debacle, I moved on to lunch. On the menu: bean burgers with rice and broccoli. I have had trouble in the past with bean burgers. They seem so simple, but when it comes time to cook them, mine crumble and break and stay soft. So I thought I would bake them. After baking them for a while, I realized that they were not getting firm, or crisp, or anything but hot. So Ben suggested I finish them up by frying them. I went this route and ended up with a crumbly, breaking mess in a smoking skillet. I gave up. Ben made himself some black bean roll ups with some leftovers.<br />
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Now, I'll admit that I do not have a good recipe for gluten free bean burgers, so I improvise. I'll also admit that when I've been away from the kitchen for a while, my improvisation skills are diminished. It takes me a while to find my footing again.<br />
<br />
So last night, I made two dinners for us to eat over the next few days. I made a small pan of <a href="http://aglutenforpunishment.blogspot.com/2010/02/so-ive-been-really-bad-blogger.html">Mexican lasagna</a> and tried a new soup recipe. The soup was from my newest cookbook <a href="http://www.amazon.com/Complete-Illustrated-Potato-Bible-easy/dp/0754818349">The Potato and Rice Bible</a>. I purchased this cookbook after my Saturday morning fails sent me to Half-Price Books looking for something to help me find my way back to "good cook" status.<br />
<br />
I love the idea of this cookbook. Potatoes and rice are inexpensive gluten-free staples. Most of the recipes are gluten free by nature, but some do require some tweaking. The recipe I made last night required no tweaking: Chori<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 15px;"><em style="font-style: normal;">z</em></span>o and Kale soup. I did substitute some ingredients that I didn't have (beef broth for vegetable broth and smoked sausage for chori<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 15px;"><em style="font-style: normal;">z</em></span>o), but I think I preserved the integrity of the soup. Ben had a bowl when he came home from work and he was seriously impressed with it. I think it will be in my regular rotation from here on out. Success! Now if only I could conquer the bean burger... Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-12001994351293416762011-01-24T17:10:00.000-08:002011-01-24T17:10:21.717-08:00Hot soup on a cold nightI have been on a soup kick this winter. Usually, when I think of soup, I think of lots of chopping, a LONG cooking time, and feeling hungry after I've eaten. This winter I've fallen in love with hearty, warm soups like chili, black bean soup, vegetable noodle soup, and tonight's corn chowder.<br />
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I've been spending a lot of time with the cookbook <a href="http://www.dishtoweldiaries.com/">"Cooking for Isaiah" by Silvana Nardone</a> this month. Mostly because it has accessible recipes that don't require special trips to the store or spending all night in the kitchen. Tonight I made the corn chowder from the book. I made a few tweaks, but that's another thing I love about soups. The recipe provides the base, and the rest is improvisation. I doubled the recipe so we'd have plenty of leftovers, added a clove of garlic and some smoked paprika, and used frozen corn.<br />
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One of the main draws of this recipe is the fact that it is dairy free, and doesn't use any soy or fake-dairy substitutes. The soup gets it's creaminess from white beans and potatoes. The beans also add fiber and protein to make this soup healthier than a traditional chowder. I don't have a problem with digesting dairy, but I do have the tendency to treat sour cream as a side dish, and I add cheese to everything. I love dairy, but I also know that I probably shouldn't eat as much as I do. I considered adding sour cream and cheese to the top of this soup... until I tasted it. It was perfection without the added fat and calories. I'll save those calories for dessert.<br />
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The other draw of this recipe is that it was fast. And easy! I had time to come home from work, throw together the soup, leave Ben to watch it simmer, go to yoga, and come home to delicious, creamy corn chowder. Not bad for a Monday night!Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-7873958063354371252011-01-23T07:05:00.000-08:002011-01-23T07:05:08.242-08:00Bread, with a stand mixerLast July I went on a quest for good homemade bread. I had some success, but determined that I really needed a stand mixer to handle some of the heavier dough. Well, I got a stand mixer for Christmas! So, for the past few weeks I've been looking for opportunities to make things that require a stand mixer.<br />
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I made two different kinds of bread, similar to my bread-making night in July. The first was the <b>King Arthur Flour bread mix.</b> Talk about easy, lovely bread. The bread is buttery and soft, with just a hint of flakey crust from the butter I brushed over the top. It rose beautifully, and with the Kitchen Aid to do all the work, it was a cinch!<br />
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The second loaf is the <b>white-bean "grainless" recipe</b> from a friend. When I tried this recipe before, the dough was totally unmanageable, engulfed my hand mixer, and resulted in a oddly shaped loaf, despite the loaf pan. The Kitchen Aid certainly took care of that problem. The dough hook took that sticky mess and worked it into a dough I could be proud of. The resulting bread was still just "okay." It wasn't light or fluffy; it didn't rise all that well; and the taste is "good enough." It will be fine as a vehicle for other things, but it's not the kind of bread that makes you believe you could live on a bread and water diet.<br />
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And so my quest continues. I can make a delicious loaf of gluten free bread, but it comes at a cost. The next leg of my quest will be to search for a bread recipe that is both easy and inexpensive. At nearly $7 a loaf, the King Arthur Flour mix is only slightly better than the bakery loaf, which runs between $7 and $8. Udi's bread is delicious and can be bought at the local Kroger, but it is in the $6 range as well and is a smaller loaf.<br />
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These prices are actually pretty good when you consider that the average increase in cost to go from "regular" to "gluten free" is 300%. I've been fortunate to find most of the things that I need to be gluten free for only twice as much as the "regular" versions.<br />
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So for now, good bread will continue to be a bit of a luxury around here, but then, that's probably okay.Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-85773757321118675362011-01-12T16:22:00.000-08:002011-01-12T16:22:43.911-08:00Cauliflower Comfort FoodWhen I first went gluten-free, I spent the winter craving warm, cheesy, salty comfort foods. I hadn't found an acceptable GF pasta yet, and couldn't eat rice and beans for every meal, so I got creative.<br />
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The following creation was a favorite that first winter. I got the idea from a low-carb friend who make cheesy mashed cauliflower as part of the Atkin's plan. Now, in my attempt to add more veggies to my life, I am bringing it out again. I made it last night and while it is not so pretty, it is delicious! Now, even though it is based on cauliflower, i wouldn't go so far as to say that it is "healthy." It is low-carb friendly, and makes excellent leftovers, and certainly isn't the worst dinner I could think of making. :)<br />
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<b>Cauliflower-Sausage Bake</b><br />
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<b>Ingredients</b><br />
2 large bags of frozen cauliflower<br />
16 ounces sausage (I like to make sure it is MSG free)<br />
1 medium onion chopped<br />
16 ounce container of cottage cheese<br />
16 ounce container of sour cream<br />
2 cups shredded cheddar cheese<br />
Spanish paprika<br />
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<b>Instructions</b><br />
1. Saute onion in butter in a large skillet until translucent. Add sausage, crumble, and brown.<br />
2. Boil and drain or steam the cauliflower. Use a potato masher to mash up the cauliflower into small pieces.<br />
3. Add the the sausage mixture, cottage cheese, and sour cream to the mashed cauliflower and mix thoroughly.<br />
4. Mix in 1 c of the cheddar cheese.<br />
5. Place the mixture into a 9x5 baking dish and sprinkle the remaining cheese over the top. Dust the top with the Spanish paprika.<br />
6. Bake at 350 degrees for about 45 minutes (or 375 degrees for 30 minutes if you're in a hurry).Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-89914251078625127422011-01-03T11:56:00.000-08:002011-01-03T11:56:20.987-08:00Ringing in the New YearSo, here it is, January 3. The day I was supposed to go back to work. The day I'm supposed to feel like tackling the new year and all its challenges, but instead I'm home sick with a nasty virus. Instead of making resolutions to go to the gym this weekend, I was resolving to get up long enough to refill my water glass, or maybe move from the bed to the couch.<br />
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This morning I woke up hungry. For vegetables! After weeks of cookies, cheese, and meat, I knew that I needed to resolve to eat more vegetables this year. Eating vegetables never seems like a problem in July, when all is fresh and green and tastes like sunshine. In the winter, it's a little harder to be inspired. I believe in eating what's in season as much as humanly possible. I have a hard time believing that the tomatoes that have been on a truck for the last 2 weeks before arriving at the local Kroger will have much flavor or nutritional value compared to the tomato from my back yard last summer. So in the winter months, I rely primarily on canned or frozen veggies. I do eat a lot of fresh onions, lettuce, and carrots from the grocery, things that typically don't have to ripen and would have held up well in the basement if I'd had the foresight to put some up for the winter.<br />
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So this afternoon, between blowing my nose, washing my hands, and using my neti pot, I made some veggie soup. Here's to hoping that this soothing soup puts me back on the right track.<br />
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<b>Sick Day Veggie Soup</b><br />
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<div class="MsoNormal">1 onion finely chopped<br />
2 cloves garlic, minced<br />
2 carrots, cut into small half moons<br />
2 T butter<br />
1c corn (frozen)<br />
1c buttercup squash (frozen, chopped)<br />
1 pint green beans (canned)</div><div class="MsoNormal">8 c cold water<br />
½ package of rice sticks (noodles)<br />
salt<br />
pepper<br />
thyme<br />
oregano<br />
1 bay leaf</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Instructions</div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Sautee onion, garlic, and carrots in butter in the bottom of a heavy stock pot.</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Add remaining veggies, spices, and 8 c cold water. </div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Bring to a boil and reduce to a simmer. Simmer until veggies are just tender, then add rice sticks.</div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Continue to simmer until rice noodles are tender.</div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Remove bay leaf before serving.</div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-64151690871742939072010-12-30T07:22:00.000-08:002010-12-30T07:22:17.049-08:00Too many cookies.Merry Christmas! Happy New Year! Have some cookies!<br />
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Last year I went on a quest to make cut-out sugar cookies like my mom makes, only gluten free. I made three different recipes and they all turned out great. I took them with me to the family Christmas gatherings, and everyone ate them.<br />
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This year, I decided to try gingerbread cookies. I've never made this the gluten-full way, so I didn't think it would be a big deal. I tried two recipes. Both were okay at best, after picking at them for a couple days, we gave them to the dog. I had pretty much resolved to go without cookies this Christmas due to lack of time and inspiration when I saw <a href="http://www.bakersroyale.com/cookies/cinnamon-french-toast-cookies/">this post</a> from Bakers Royale. It looked easy enough and did not require a trip to the grocery, so I decided to give it a whirl.<br />
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To make a gluten free version of these cookies, I used King Arthur Flour's all purpose gluten free four mix for the flour and added 2 teaspoons of xanthum gum. I would probably use a 1 1/2 teaspoons xanthum gum next time.<br />
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I also reduced the sugar by about 1/2 cup and increased the cinnamon by 1/2 teaspoon. And liberally sprinkled the cookies with cinnamon and sugar before baking.<br />
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The resulting cookies were a hit! Super easy, these will surely become a go-to recipe. My gluten-eating family liked them as well.<br />
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I've had reasonably good success with converting recipes from gluten-full to gluten-free. To anyone out there who wants to try it, don't be afraid to see what happens. In my experience, you'll almost always end up with something edible, and more often than not it will be delicious, too! A good all-purpose GF flour blend is really important. I've had good luck with rice flour based blends, including King Arthur's. I was very excited to see that King Arthur's GF flour is now available at Kroger! My mom and I have both had good luck with the GF mixes and flours from King Arthur Flour. The bread mix makes the best GF bread that I've ever had... but I will save that for another post.Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com1tag:blogger.com,1999:blog-6772161083044179622.post-30607603892729566602010-10-12T14:12:00.000-07:002010-10-12T14:12:59.336-07:00Gluten Free Bakeries<span class="Apple-style-span" style="font-family: inherit;">Today a coworker asked me about local bakeries that sell gluten free desserts. Since gluten free dessert is one of my favorite topics, I decided to share my recommendations.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Pistacia Vera</span><br />
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<div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.pistaciavera.com/" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">http://www.pistaciavera.com/</span></span></a></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">(German Village) If you’re up for a non-traditional b-day dessert, the macaroons are delicious and the Passion Fruit Chambord Truffle is chocolate heaven.</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Food for Good Thought</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.foodforgoodthought.com/" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">http://www.foodforgoodthought.<wbr></wbr>com/</span></span></a></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">(Clintonville) Has awesome vanilla cupcakes and does full sized cakes as ordered. And you’re supporting a really great business (they train and employ people with autism).</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Whole Foods</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">The gluten free cupcakes from Whole Foods Gluten Free Bakery (found in the Whole Foods GF freezer section) are the closest thing to “birthday” cake that I’ve had. I ate a lot of them for my birthday. </span><span class="Apple-style-span" style="font-family: inherit;">J</span><span class="Apple-style-span" style="font-family: inherit;"></span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Holiday Baking Company</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.holidaybakingcompany.com/" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">http://www.<wbr></wbr>holidaybakingcompany.com/</span></span></a></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">(Worthington) Some of their stuff is really good, some is just okay. I love their carrot cake with cream cheese frosting, but was disappointed with their chocolate cupcakes. I’d ask to taste a sample of whatever you order before you order it.</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Organic Bliss</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.organicblissmarket.com/" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">http://www.organicblissmarket.<wbr></wbr>com/</span></span></a></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">(Toledo, but they ship) The best chocolate cupcakes ever (they taste like fudge rounds) and the best pumpkin roll I’ve ever had. The only thing I’ve had here that I didn’t like was the scones.</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com0tag:blogger.com,1999:blog-6772161083044179622.post-46147790813577972232010-10-11T16:46:00.000-07:002010-10-11T16:46:55.897-07:00Spoiled.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdf60lZslYHJigi4daLHChg1rJrXaTs1K6zCGNkHyFxIWIzdyzQrU-SkTvu0lw5BQib6SoTaxrloqCfPo8jfWOiSXDuVu3LYYQN480Hx7nl4OMfqEOqbuJ8bLipYiBSMX8wMKY1Y8Zjv4V/s1600/DSCN0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdf60lZslYHJigi4daLHChg1rJrXaTs1K6zCGNkHyFxIWIzdyzQrU-SkTvu0lw5BQib6SoTaxrloqCfPo8jfWOiSXDuVu3LYYQN480Hx7nl4OMfqEOqbuJ8bLipYiBSMX8wMKY1Y8Zjv4V/s320/DSCN0376.JPG" width="320" /></a></div><br />
I have a husband who cooks. Not just frying a hamburger or grilling a steak cooking... painstaking, spend all afternoon in the kitchen, make a huge mess, totally worth it cooking... with sauce.<br />
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The picture of above is of the crab stuffed chicken, mashed potatoes, and sugar snap peas he made for me one day this summer. The sauce was delicious concoction of butter, cheese, and paprika. He found the recipes and did the conversions to gluten-free, just for me.<br />
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And the best part... (besides the food, of course) He even does the dishes!Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com1tag:blogger.com,1999:blog-6772161083044179622.post-80032118070721253102010-09-12T18:25:00.000-07:002010-09-12T18:25:06.899-07:00mmmm..... pie.<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span>I love pie. I love all kinds of pie, though I strongly favor fruit pies. I would take any fruit pie over a cream pie any day... though maybe not my grandma's butterscotch pie... but I digress.<br />
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</div><div>Gluten free pie crust is a pain in the arse. It is fragile and as a very narrow temperature window of workability. There are mixes that make it easier, the Gluten Free Pantry Pie Crust mix is delicious and fairly easy as far as GF pie crust goes. </div><div><br />
</div><div>Fortunately, my mom had done the hard part and gave me a frozen single shell crust over the summer. All summer long I've been waiting for the perfect opportunity to make a pie. I wanted to wait until we had someone to share the pie with... I have zero will power when it comes to pie. </div><div><br />
</div><div>This morning I woke up to a brisk pre-fall chill in the air. Perfect for baking. I had apples, one pie crust, pecans, and oatmeal. and so I bring to you: Apple Crisp Pie. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3h1QGfl1I7j06q38hdUyIuPavpx5zFFA9JuVLVxCkpFQELN34JL_LF7CJpQVN5NIacnOulnb1q_mToncY_1Hp3neM9aLFSzxt1VexAPbdHhl46P2C-P1Pt9_Hb1wd0nVYKUbx1onVhJ6/s1600/DSCN0416.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3h1QGfl1I7j06q38hdUyIuPavpx5zFFA9JuVLVxCkpFQELN34JL_LF7CJpQVN5NIacnOulnb1q_mToncY_1Hp3neM9aLFSzxt1VexAPbdHhl46P2C-P1Pt9_Hb1wd0nVYKUbx1onVhJ6/s320/DSCN0416.JPG" /></a></div><div><br />
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</div><div>Here it is just before it went into the oven. It baked up beautifully, but not as bubbly as I would have expected. Maybe next time I'll add a touch of liquid to the filling or a touch more butter to the topping.</div><div><br />
</div><div>I adapted the recipe from several that I found online. I always use less sugar than a recipe calls for, and I like to use more spices (great taste without the sugar). My review on the taste isn't terribly reliable, I got a stomach bug soon after eating my first piece... but Ben did a solid job on the pie, eating at least 3 pieces, which for him is a lot. He's really picky about desserts, so I'll take it that this one was a success. </div><div><br />
</div><div>Here's my recipe:</div><div><br />
</div><div><b>Pie Crust</b> (I used one prepared and frosen crust from a Gluten Free Pantry mix.)<br />
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<b>Pie Filling</b><br />
6ish apples (4 Granny Smiths and 2 giant Ginger Golds)<br />
juice of 1/2 a lemon<br />
2 heaping tsp cinnamon<br />
1/8 tsp nutmeg<br />
sprinke of allspice<br />
1/4 c light brown sugar<br />
1/4 c dark brown sugar<br />
3 T tapioca starch<br />
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<b>Topping</b><br />
1/2 c gluten free oats (if tolerated)<br />
1/2 c finely chopped pecans<br />
1/4 c sweet rice flour<br />
1/4 c butter (room temperature)<br />
1/4 c dark brown sugar<br />
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<b>Bake </b>for about an hour at 375 degrees. Cover edges with foil if they start to get too brown. Apples should be tender, and crust should be golden brown.<br />
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</div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com1tag:blogger.com,1999:blog-6772161083044179622.post-38466611846178018852010-08-08T10:42:00.000-07:002010-08-08T10:45:21.619-07:00Cornbread and jam (I don't make the jam)<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">Ben: What'cha making</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">Abbie: Cornbread.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">Ben: You mean you're making a vehicle to eat your mom's strawberry jam.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">Abbie: Yes.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">I have always loved cornbread. Before going gluten free I always had a box of the Jiffy Cornbread Mix in my cupboard. I didn't know how easy and cheap it would be to make from scratch. Until I found this <a href="http://glutenfreeonashoestring.com/old-fashioned-naturally-gf-cornbread/">recipe</a> at Gluten Free on a Shoestring (GFOAS). It is the epitome of cheap, easy baking.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">This recipe has become a standard in my rotation. It has a coarse but tender crumb, has slightly crispy edges, and works in a square pan or as muffins. I often make muffins, reducing the cook time by 5 minutes or so. They are easy to transport and it's a little easier to have just 1 (or 2) muffins. I can cruise through a square pan in a couple of days. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">GFOAS offers some options in the recipe, and I've tried nearly all of them. My preferred variation is to use butter, plain yogurt (low or nonfat works fine), and honey. I like my cornbread a little less sweet (so I can load it up with homemade jam) so I only use 2-3T honey. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 21px;">I'm sure this cornbread would be delicious for stuffing at Thanskgiving, or with beans and rice this winter. But as long as my mom keeps making jam, I'll keep eating it on my cornbread.</span><br />
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</span>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com1tag:blogger.com,1999:blog-6772161083044179622.post-82960544750883232592010-08-01T16:20:00.000-07:002010-08-01T16:20:58.830-07:00Gluten Free at the Ohio State FairThis weekend I went to the State Fair. Not only did I GO to the fair I ATE at the fair. AND I didn't get sick! I consider this a major triumph. I am going back to the fair this week and can now look forward to a few tasty treats.<div><br />
</div><div>Here's what I ate and where:</div><div><br />
</div><div>Pig Wings from the Ohio Pork Association. They were grilled and came with BBQ on the side. The BBQ has the ingredients listed on the bottle and the workers assured me that the sauce in the bottle was the sauce that came in the bottle. There was probably some risk of cross contamination because that vendor also sold sandwiches, but it was a big stand and the pig wings looked like they were pretty well separated from the sandwich area.</div><div><br />
</div><div>Ice Cream (Strawberry and Chocolate) from the Dairy building. I ate this while marveling at the butter cow!</div><div><br />
</div><div>German Roasted Almonds from a cart that sold only roasted nuts. The nuts were coated in cinnamon and sugar, no other ingredients. I am definitely going back for more of these. </div><div><br />
</div><div>Lemon Shake Up from a cart that only sold these. This was okay, but had so much sugar that I had to chew several of the first sips.</div><div><br />
</div><div>I probably could have had corn on the cob, Brats from Schmidts sans buns, and kettle corn pending investigation at each vendor. </div><div><br />
</div><div>I stayed away from fried food and small carts selling anything with gluten. I figured the chance for cross contamination was probably exponentially greater the smaller the work space in the "kitchen." Also, my dad has always been a stickler for getting as much of one's fair food from the "Associations" and farmers groups as opposed to the little trailers that populate the midway. This rule has stuck and probably aided in helping me select quality food from people who know about the food they are serving. I was fortunate in finding people who were not offended by my asking questions about ingredients and who were very helpful.</div><div><br />
</div><div>This successful experience has helped me feel less anxious about being in new places where I'm likely to have difficulty finding food that I can eat. However, I am reminding myself that vigilance is key to my continued success. It's when I let my guard down that I get glutened. </div><div><br />
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</div>Abbiehttp://www.blogger.com/profile/05827618537369077315noreply@blogger.com1